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About Me

I’ve been cooking as long as I can remember, professionally since I was 17. I love everything about food, and spent my life pursuing it. I was an apprentice pastry chef in Innsbruck Austria before I even went to cooking school. After graduating from the Culinary Institute of America I became a full fledged Pastry Chef for a high end country club, and love it as I did there was so much more to be done, which eventually led me to catering. My catering company is just what I want it to be; I get to do something different everyday either in the kitchen or helping a bride design her ideal wedding or just researching new recipes out of my own imagination.
If you would like more details about my career, please the About page on my website www.SonomaCaterers.com.

Thursday, June 14, 2012

Everyone asks if I cook at home, the answer is whenever I can.I tend to work long hours - a standard day is 10 to 12
hours, and some days run long!So when I get home dinner has to
be quick and tasty. Recently I've found a new use
for an old item:I bought a boneless
pork shoulder roast, which was silly of me, as if I have time to cook it for 2 hours and
still be awake.So what do you do?I cut it down into steaks and threw it on the
BBQ.It was awesome.Just rubbed it with a dry rub and glazed at
the last minute with BBQ sauce. It was better then country style ribs and
cheaper.Grill both sides approx. 7
minutes, depending on thickness.

Of course a 4 pound roast is more than 2 steaks, so guess what we
ate the next night, yes pork steaks.This time I grilled again but rubbed with soy and garlic and finished
with a teriyaki sauce. To add a little wow to the plate I grilled a couple of
spears of pineapple and made an Asian salad - dinner in less than 20 minutes.

The 4 pound roast cost about $12.00 ($3.00 per pound), yielded 4
meals for 2 (hubby had leftovers too) $3.00 per meal and quick.I like it. Hubby also commented that it was so tender that when he made a sandwich with it, the 3/4 inch thick slice he used was as easy to bite through as pulled pork.